Apple & Plum Crumble
with Vanilla Custard
GLUTEN-FREE, DAIRY-FREE
The humble crumble is a joy to have bubbling away in the oven and to put on the table to share with family and friends. I will admit to also enjoying leftover crumble for breakfast on occasion. Here, I have gone for a traditional autumn option of plum & apple but I equally use rhubarb at the beginning of spring and strawberries and raspberries in the summer.
Like all vegetables, fruits are a source of fibre, essential vitamins and minerals and antioxidants hence why we are encouraged to eat 5 portions of fruit and vegetables a day. So this is a humble crumble with benefits!
serves 6-8
For the crumble
INGREDIENTS
7 or 8 apples (800g) peeled, cored and cut into chunks.
zest and juice of 1 lemon
½ tsp cinnamon
2 tbsp coconut sugar
5 or 6 plums (500g) stone removed, cut into chunks
100g oats (gluten free, optional)
100g oat bran (gluten free, optional)
100g mixed seeds
70g coconut sugar
120g cuisine coconut oil
STEP-BY-STEP
Pre heat the oven to 180/160c fan.
In a pan, gently cook the apple, lemon zest, juice, coconut sugar and cinnamon with 3-4 tbsp water for about 8 minutes stirring occasionally until slightly softened.
Mix the oats, oat bran, mixed seeds, sugar and coconut oil in a bowl with your hands until combined.
Tip the cooked apples into a deep oven proof dish and mix in the plums.
Sprinkle the crumble on top, without pressing it down and bake for 30-40 minutes, until golden and bubbling at the edges.
INGREDIENTS
7 or 8 apples (800g) peeled, cored and cut into chunks.
zest and juice of 1 lemon
½ tsp cinnamon
2 tbsp coconut sugar
5 or 6 plums (500g) stone removed, cut into chunks
100g oats (gluten free, optional)
100g oat bran (gluten free, optional)
100g mixed seeds
70g coconut sugar
120g cuisine coconut oil
STEP-BY-STEP
Pre heat the oven to 180/160c fan.
In a pan, gently cook the apple, lemon zest, juice, coconut sugar and cinnamon with 3-4 tbsp water for about 8 minutes stirring occasionally until slightly softened.
Mix the oats, oat bran, mixed seeds, sugar and coconut oil in a bowl with your hands until combined.
Tip the cooked apples into a deep oven proof dish and mix in the plums.
Sprinkle the crumble on top, without pressing it down and bake for 30-40 minutes, until golden and bubbling at the edges.
For the custard
INGREDIENTS
1 tsp ground arrowroot
400ml almond milk
2 tbsp coconut sugar/syrup
1 tsp vanilla extract or paste
4 large egg yolks, beaten
STEP-BY-STEP
Mix the arrowroot with 2 tsp cold almond milk to a paste and add this to a pan with the rest of the almond milk, coconut sugar and vanilla extract and heat just about simmering.
Pour this into the bowl of beaten eggs, whisking vigorously then tip back into the pan and heat through, stirring constantly until the custard thickens. Do not let it boil or it will curdle.
Tip into a jug or bowl until ready to use.
INGREDIENTS
1 tsp ground arrowroot
400ml almond milk
2 tbsp coconut sugar/syrup
1 tsp vanilla extract or paste
4 large egg yolks, beaten
STEP-BY-STEP
Mix the arrowroot with 2 tsp cold almond milk to a paste and add this to a pan with the rest of the almond milk, coconut sugar and vanilla extract and heat just about simmering.
Pour this into the bowl of beaten eggs, whisking vigorously then tip back into the pan and heat through, stirring constantly until the custard thickens. Do not let it boil or it will curdle.
Tip into a jug or bowl until ready to use.
